Wattleseed And Walnut Bread And Butter Pudding With Stewed Fruits Recipes

Steps:

• In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. , Stir in all remaining ingredients except cream. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with whipped cream if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
• Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
• Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
• Bake in the preheated oven until golden brown and set, about 30 minutes.

Steps:

• In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfermixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrapand refrigerate, up to 1 week.

Steps:

• 1. Slice the bread rolls evenly and butter each slice, with the remaining butter, line the dariole dishes 2. place the bread into the dishes together with the munthari and walnut pieces, scattered between the bread slices 3. combine the double cream, milk and wattleseed and bring to the boil in a pot 4. in a bowl cream the eggs and sugar together until firm 5. gradually add the milk and cream mixture to the eggs stirring well 6. pour the mix into the darile dishes 7. in a deep tray, lay some folded newspaper on the base and place the dariole dishes on it; fill the tray with hot water half way up the sides of the dishes and cover the whole tray with foil 8. cook in an oven at 160° for 25 minutes, remove the foil and continue cooking for another 20 minutes or until done; the custard should be set and the bread just browned 9. when cooked remove the dishes from the tray and allow to cool on the bench 10. in a small saucepan, warm the honey; add the quandong and the orange juice and zest 11. simmer for 5 minutes and allow to cool Styling To serve, dust with icing sugar and glazed quandongs.

Steps:

• Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat., In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts., Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted. , Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden, and a knife inserted near the center comes out clean, 50-55 minutes. Serve warm.